Grass-fed Brisket is the legendary slow-cook beef joint with possibly the best flavour of all. It runs from below the shoulder of the cow, along the underside of the breast, and is therefore one of the harder working muscles on the animal.
It has a coarse texture, well marbled and covered with fat. Brisket can be cooked flat or rolled and lends itself to marinating, smoking, barbequing, pulling, cubing into chillies, pot roasting with wine and vegetables…. the options are endless. Patience rewards you with some of the most delicious beef on the planet.